Our Icebox Tiramisu Cake is a simple version of the Italian classic.
With only a few ingredients, you have a deliciously decadent frozen dessert!
Yield: 10 servings
- 2 cups mascarpone cheese
- 5 farm-fresh whole eggs
- 5 tablespoons sugar
- 2 cups heavy cream, whipped into stiff peaks
- 4 espresso shots of hot espresso
- 1 (8.8-ounce) package Ladyfinger cookies
- A sprinkling of cocoa powder
Separate the egg yolks from the whites into two different bowls.
Stir the yolks with the sugar and mascarpone until the mixture is pale and sugar dissolved.
Separately, whip the egg whites until stiff peaks form.
Using a wooden spoon, gently fold the egg whites into the mascarpone mixture, and then gently fold in the whipped heavy cream.
Pour the coffee into a wide bowl, and quickly dunk each cookie into it.
Arrange about half of the cookies so that they completely cover the base of a shallow (1½-inch deep) rectangular (11-by 7- inch) dish.
Cover the cookies with half of the mascarpone mixture.
Arrange another layer of soaked cookies, and top with remaining mascarpone mixture. Sprinkle with cocoa powder on top.
Cover the dish with plastic wrap, and refrigerate for 4 hours before serving the sweet Italian pick-me-up.
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